Lemon And Cranberry Scones Recipe

Name: Lemon And Cranberry Scones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE SCONES:; 2 cups Whole Wheat Biscuit Mix (such As Bob's Red Mill); 1/4 cups Cold Butter Cubed; 1 whole Egg; 1/2 cups Cold Water (approximately); 1/4 cups Dried Cranberries; 1 whole Lemon, Zested; FOR THE GLAZE:; 3/4 cups Powdered Sugar; 1/2 whole Lemon, Juiced

Servings: persons

1
Preheat oven to 400 degrees F. Line a baking tray with a silicone baking mat.
2
In the bowl of a stand mixer, stir biscuit mix and butter together. Stir until butter breaks apart into smaller pieces that are about the size of peas.
3
Crack an egg into a liquid measuring cup and top it off with enough water to equal 3/4 cup. Whisk mixture together and stream it into the dry ingredients with mixer on low. Once that is just incorporated, stir in cranberries and lemon zest.
4
Dump scone dough onto a well floured surface and press out into an approximately 8-10-inch circle. Cut the circle into 8 triangles, just like you're cutting a pie. Place the dough onto the baking mat and bake for 10-12 minutes or until puffed and lightly golden. Remove from oven and set aside to cool.
5
In a small bowl, combine powdered sugar and lemon juice until a thick but still runny glaze forms. Spread glaze over top of the scones. Serve warm or at room temperature.

235

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: FOR THE SCONES:, 2 cups Whole Wheat Biscuit Mix (such As Bob's Red Mill), 1/4 cups Cold Butter Cubed, 1 whole Egg, and more.

Yes, Lemon And Cranberry Scones falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lemon And Cranberry Scones

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions